These banana cinnamon roll muffins are fluffy, perfectly sweet, and a great snack-prep for the week! They are gluten-free, refined sugar-free, and vegan, but you wouldn’t guess it!
I know I’m probably the only person in the world that hasn’t made an actual loaf of banana bread. I don’t know why, but I never really crave it. THESE though.. I always crave. I love a good banana muffin. They are soft, super moist, and who needs Bath and Body Works candles when you have the smell of these baking throughout your house!? They are SO good you guys!
What is in these banana cinnamon roll muffins?
Bananas: You’ll want to use the ripest, SUPER browned, bananas for optimal flavor and sweetness!
Maple syrup: We add a little maple to add a little flavor and sweetness to the recipe.
Oats: You will grind the oats to create oat flour. I prefer making my own oat flour, rather than buying it store-bought, because I thin it makes the texture of the muffins better!
Cinnamon: I add a lot of cinnamon to this recipe, because you can’t have something cinnamon roll flavored without a ton of cinnamon! Cinnamon is so nutrient dense and actually great for blood sugar balance!
Almond Butter: You can use nut or seed butter, but make sure it’s drippy/runny!
Plant milk: You can use store-bought or homemade!
How to make banana cinnamon roll muffins:
- Blend all of the ingredients together and divine amongst a cupcake tin.
- Make the optional swirl ingredients and top each with a swirl.
- Bake.
- Let cool and enjoy!
Banana Cinnamon Roll Muffins
Ingredients
- 2 cups old fashioned oats
- 2 spotty bananas
- 1/4 cup maple syrup
- 1/2 cup plant milk
- 1/4 cup runny almond butter
- 2 tsp vanilla
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tbsp cinnamon
- pinch sea salt
Cinnamon Swirl (optional)
- 1 spotty ripe banana
- 1 tbsp cinnamon
- 1 tsp coconut sugar
- 1 tbsp vegan butter or ghee
Instructions
- Preheat oven to 350F.
- In a blender or food processor, combine all wet ingredients including the banana, blending until completely smooth. Then add in the remaining ingredients, until batter forms. Let the batter sit for 5 minutes.
- Divide the batter amongst a lined cupcake tin.
- Make the swirl by combining all ingredients in the blender until completely smooth. Add the filling to a piping bag or ziploc bag and cut off a tiny piece of the corner. Pipe a swirl over the top of each muffin.
- Bake for 24-26 minutes or until a toothpick inserted comes out clean. They should be slightly golden and have a round top! Let cool completely. Enjoy!
Hi! I love your recipes and insta page! In the notes you say to grind up the oat flour but that is not in the recipe itself, so is it 2 cups of oats which are then ground, or 2 cups of oat flour? Could be different amounts. Thank you 😊
Hi Stephanie! Thank you so much for the kind words! Makes my day. So you use whole oats and add them to the blender in the order in the directions! (Wet ingredients are blended first then the remaining ingredients are added in). So the oats will blend into flour essentially after being added to the blender!
Hey! Can I use regular flour instead of oat flour?
Hi! Because regular flour bakes differently, it may provide a different overall outcome/texture! I haven’t tested it as i’m gluten free, so I can’t say for sure, i’m sorry!